This oh-so-satisfying Turkey Apple Breakfast Hash, with sage and cinnamon, is autumn on a plate. Whether you’re in need of a tasty egg-free Paleo, Whole30 or AIP breakfast – or if you just want a warm, satisfying, healthy breakfast – this hash will totally hit the spot!
As you may have noticed by the recipes I’ve been sharing lately, I’m on a bit of a skillet hash kick. Skillet hashes are just so easy and they save so well! I can make breakfast ONCE and eat it ALL WEEK.
Ain’t nobody got time to cook breakfast every single day, y’know?
Especially not those of us with busy lives jam-packed full of work, long commutes, families, extra-curricular activities, and chronic fatigue (thanks but no thanks, autoimmune disease).
this recipe!
What ingredients are in this Turkey Apple Breakfast Hash?
This Turkey Apple Breakfast Hash is the flavor of a crisp fall morning, jumping into a pile of freshly raked leaves and sipping a hot beverage by the fire, all rolled into one! I mean, what says autumn more than savory turkey, nutty acorn squash and juicy apples combined with the sweet, yet savory warmth of sage and cinnamon? Answer: nothing.
I don’t know about you, but I think I’m just about ready for summer to be over and fall to start working its way in. Especially if it means I get to eat more of this breakfast hash.
So, what ingredients do you need to make this Turkey Apple Breakfast Hash?
- Ground turkey.
- You could use another ground or sliced meat here, but the flavor of turkey just combines so beautifully with autumn fruits and vegetables.
- If you have leftover shredded turkey, that could also be delicious!
- Carrots.
- Onions.
- Acorn squash.
- Butternut squash would also work well here.
- Apples.
- Fuji and Gala are my favorites, but you could use almost any apple here.
- Rainbow chard.
- Or another hearty green, like Swiss chard, kale, beet greens, or even spinach would work well here, as well.
- Ground sage and cinnamon.
- Spices can either make or break a dish, and these babies right here are really the icing on the autumnal cake.
How do I make this AIP breakfast hash?
The steps to make this Turkey Apple Breakfast Hash are super simple! Just get out your cast iron skillet (or another 12″ skillet) and get to work!
- Preheat cast iron skillet over medium heat. Add 1 Tbsp avocado oil and heat until glimmering.
- Add onion, carrots and sliced rainbow chard stalks (reserve sliced leaves for later), stirring occasionally until onions start to get translucent, about 5 minutes.
- Add one more tablespoon avocado oil and the ground turkey to pan, breaking up into small pieces. Cook for 3-5 minutes, stirring occasionally, or until almost cooked through.
- Add acorn squash and cook for 3-5 minutes, or until it starts to soften.
- Add apple, sea salt, sage, cinnamon to skillet and mix well. Stir occasionally, for about 5 minutes, or until acorn squash is cooked through and apples are tender-crisp.
- Add sliced rainbow chard leaves and cook until wilted, 2-3 minutes. Add sea salt to taste, and serve warm.
Alright. You have all the tools in your arsenal. Now, go make this breakfast hash!
As always, report back in the comments. Or take a photo and tag #hurriedhealthnut on instagram or Pinterest. I would love to see it!
Psst. Looking for another breakfast hash recipe? Check out this One-Pan Ground Beef Breakfast Hash or this One-Pan Ground Turkey Hash!
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Turkey Apple Breakfast Hash (Paleo, Whole30, AIP)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Sauté
- Cuisine: American
- Diet: Gluten Free
Description
This oh-so-satisfying Turkey Apple Breakfast Hash, with sage and cinnamon, is autumn on a plate. Whether you’re in need of a tasty egg-free Paleo, Whole30 or AIP breakfast – or if you just want a warm, satisfying, healthy breakfast – this hash will totally hit the spot!
Ingredients
2 Tbsp avocado oil, divided
3 large carrots, chopped
1 onion, diced
4 leaves rainbow chard, sliced, divided (or other hearty leafy green, like kale)
1 lb ground turkey
1 med acorn squash, chopped
1 large apple (I like Fuji or Gala, but you do you)
1 tsp Redmond Real Salt
2 tsp ground sage
1 tsp cinnamon
Instructions
Preheat cast iron skillet over medium heat. Add 1 Tbsp avocado oil and heat until glimmering.
Add onion, carrots and sliced rainbow chard stalks (reserve sliced leaves for later), stirring occasionally until onions start to get translucent, about 5 minutes.
Add one more tablespoon avocado oil and the ground turkey to pan, breaking up into small pieces. Cook for 3-5 minutes, stirring occasionally, or until almost cooked through.
Add acorn squash and cook for 3-5 minutes, or until it starts to soften.
Add apple, sea salt, sage, cinnamon to skillet and mix well. Stir occasionally, for about 5 minutes, or until acorn squash is cooked through and apples are tender-crisp.
Add sliced rainbow chard leaves and cook until wilted, 2-3 minutes. Add sea salt to taste, and serve warm.
Equipment
cutting board
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chef’s knife
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cast iron skillet
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measuring spoons
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Save leftovers in an airtight container in the fridge for up to 5 days.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 346
- Fat: 13.6g
- Carbohydrates: 29.4g
- Fiber: 6.1g
- Protein: 33.9g
Keywords: aip breakfast hash, turkey, hash, paleo, aip, fall, autumn
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